Creamy Leek Soup with Whole Grain Croutons

Name: Creamy Leek Soup with Whole Grain Croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 2 pcs. Leek; 1 l Vegetable broth; 1 pc. Shallot; 50 g Clarified butter (Ghee); 2 slices Whole grain toast bread; 60 ml Cooking cream (12% fat); 1 pinch Table salt; 1 pinch Black pepper, ground

30 min

Under an hour

Gurkerl Küche

Preparation method

Preparation

Remove the outer leaves from the leek, trim the ends, and wash thoroughly. Peel the shallot. Cut both into fine rings.

Cooking

Heat 50 g of clarified butter in a pot. Sauté the sliced leek and shallot in it for about 5 minutes over medium heat. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10–15 minutes until the leek is soft.

Prepare Croutons

While the soup is simmering, cut the whole grain toast bread into small cubes. Heat a pan without fat and toast the bread cubes in it over medium heat for about 5 minutes until golden brown and crispy.